Armenian Recipes

String Beans

  • 1 lb. lamb
  • 1 qt. string beans
  • 2 medium-sized tomatoes
  • 1 onion
  • salt and pepper
  • water enough to cover

Cook 50 minutes.

Armenian Bread

Mix dough like ordinary yeast bread. Let it rise over night. In morning add enough flour so it will roll out with a rolling-pin, cut round and roll on or around a stick and bake.

Armenian Meat Balls

  • 3 lbs. forequarter of lamb, chopped fine
  • 1 1/2 lbs. Armenian meal (obtained at Armenian grocery)
  • salt, pepper and finely chopped parsley to taste

Add water enough to make a dough that can be rolled out with the hands into balls. Cook in fat. Very nice if chopped onions are fried in the fat and canned tomato is added and poured over balls when done. This quantity will serve seven or eight people.

Kadaief

(The pastry dough used for Armenian pastry is made and sold by special shops to be found in any Armenian colony.) Butter a baking tin well. Cover the bottom with a thick layer of pastry dough. Spread with finely chopped nuts. Cover with dough and another layer of nuts, and repeat. The top is another layer of dough. Brush with melted butter. Bake until slightly brown. Cut and serve with sugar sauce, when hot.

Boracha (Cheese Cake)

Make a paste of

  • 1 tablespoon butter
  • 4 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • flour to make a stiff dough

Mix and roll thin as paper.

Melt butter and brush over the rolled paste. Knead again and roll thin. Cover the bottom of a well-buttered baking pan with a layer of paste. Brush with melted butter and sprinkle with pot cheese. Cover with another layer of paste rolled to the thickness of paper. Repeat for 3 layers of cheese filling. Place a layer of the paste on top and cover with melted butter. Bake until brown. Cut and serve.

Dolma

  • 1 dozen red tomatoes
  • 1/2 dozen green peppers

Remove the inside of the tomatoes and peppers. Stuff with a mixture of rice, ground lamb meat or beef, onions cut up small, salt and pepper. Put stuffed peppers and tomatoes in a pot; pour boiling, slightly salted water over until pot is half full. Set a plate on the vegetables to hold them down, then cover pot and cook about 1/2 an hour.

Sarma

Made just like the above, except with cabbage instead of tomatoes. Cut up the cabbage into pieces about as large as the hand. Stuff as before with meat, rice, etc.